I have found, happily, that biscuits are surprisingly forgiving. A few variations that I like: (1) If you’d like a lighter biscuit, good for serving with fried chicken or a rich gravy, increase the buttermilk to 1 cup and decrease the butter to ¼ cup (½ stick, 4 tablespoons, or 66 g). (2) If, on the other hand, you want a richer, moister one, you can dial up the butter to a ½ cup (1 stick, 8 tablespoons, or 113 g), keeping everything else the same. The latter is my favorite for plain biscuits on indulgent Sundays. On the flour, White Lily flour will produce more tender biscuits if you can find it, and you can also try 1 cup cake flour and 1 cup all-purpose. Fortunately, however, I haven’t found a huge difference when using regular all-purpose.